I am in LOVE with this version of panzanella salad. It is like deconstructed bruschetta! It’s a little more traditional than the original panzanella I recently posted and it is amazing!
serves 2
1 cup of cubed leftover bread (1/2 small loaf of rustic style bread)
1/4 red onion
12 grape tomatoes
Bunch of fresh parsley
Olive oil
S and P
Dressing
3 tablespoons olive oil
1 tablespoon red wine vinegar
S and P
Cut the bread into cubes. Toss with olive oil, salt and pepper and place under broiler for 3 to 5 minutes or until crispy, like croutons.
Whisk the dressing together and set aside.
Dice the onion, cut the tomatoes in half, and chop the parsley. Mix everything in big bowl. Let the salad sit for just a few minutes to give the bread some time to absorb the dressing. Enjoy!